* Exported from MasterCook *

BLACKENED CHICKEN SEASONING

Recipe By :Paul Prudhomme
Serving Size : 4 Preparation Time :0:20
Categories : 0-5G Low Carb Marinades Rubs Poultry
Regional Cajun-Creole Zold


Amount Measure Ingredient -- Preparation Method
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2 tbsp salt
1 1/2 tsp garlic powder
1 1/2 tsp black pepper
1 tsp white pepper
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne
1/2 tsp paprika
3/4 lb butter

Combine all ingredients except the butter in a small bowl.

This mixture produces lots iof smoke so the cooking is best done outside.

Method for cooking Chicken

Flatten Half Chicken Breasts or Thigh Meat. Bring to room temperature.
1. Chicken breast or deboned thigh meat should be pounded to 1/2 inch in thickness and sould have no skin.
2. Let chicken come to room temperature before blackening.
3. Thoroughly combine (except butter) the seasoning mix ingredients in a small bowl.
4. Heat a large cast-iron skillet over very high heat until it is extremly hot
5. Heat serving plates in a 250xF oven.
6. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then spinkle each fillet evenly with the seasoning mix, using about a heaping 1/2 teaspoon on each,and patting wth your hands.
7. If you lay fillet on a plate or other surface to season it make sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat.
8. Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on top of the fillet (be careful as butter may flame up). If you cook more than one fillet at a time, place each fillet in the skillet before buttering and seasoning another one.
9. Cook uncovered over the same high heat until the underside forms a crust, about 2 min. The time will vary according to the thickness of the fillets and the heat of the skillet.
10. Turn the fillets over and pour about 1teaspoon more melted butter on top of each fillet.
11. Cook just until meat is cooked through, about 2 min. more. 12. Serve the chicken fillets crustier side up while piping hot.

NOTES : Do not do this indoors!!! Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. the process creates an incredible amount of smoke that will set off your own and your neighbors smoke alarms. People with really well installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck."

From the files of RecipeLu



Cuisine:
"Cajun-Creole"












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Per Serving (excluding unknown items): 623 Calories; 69g Fat (97.5% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 3903mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 14 Fat.

Serving Ideas : Chicken or Fish

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0 0 0